Pickled Red Onion Recipe
Bright, tangy, and oh-so-easy, this pickled red onion recipe is a quick way to elevate any meal with a splash of color and zesty crunch.
Ingredients
- 2 medium red onions thinly sliced (choose firm bulbs with tight skins)
- 1 cup white vinegar 5% acidity; apple cider vinegar works too
- 1 cup water filtered or tap—both are fine
- 1 tbsp granulated sugar or honey/maple syrup for a mellow twist
- 1 1/2 tsp kosher salt or 1 tsp table salt
- 1 bay leaf for warm, herbal notes; optional
- 5-6 whole black peppercorns or a pinch of red pepper flakes for heat
- Optional: 1 sprig fresh thyme, 1 smashed garlic clove, or 2-3 jalapeño slices
Instructions
- Peel and slice your red onions into 1/8-inch half-moons. A sharp chef’s knife or mandoline gives uniform cuts that look pretty in the jar.
- In a small saucepan, combine vinegar, water, sugar, salt, peppercorns, and bay leaf. Simmer gently over medium heat, stirring until sugar and salt dissolve—avoid a rolling boil to keep the acidity bright.
- Layer the onion slices into a clean quart-size mason jar (or similar). Tuck in bay leaf, peppercorns, and any optional herbs or garlic between the layers.
- Pour the hot brine over the onions, covering them fully and leaving ½-inch headspace. Wipe the rim clean, seal the lid, and let the jar cool to room temperature to prevent fridge condensation.
- Move the jar to the fridge. A quick 30-minute rest delivers gentle pickling, but 1 hour (or even overnight) deepens the tang.
- Use a fork to fish out the onions and drain off extra liquid. Top your avocado toast, fish tacos, or grilled veggies for an instant flavor boost.
Notes
Uniform slices ensure even pickling and a prettier jar—take a moment with your knife or mandoline. For a deeper pink hue, add a few beet slices or a tablespoon of grated beet to the brine. If the onions taste too sharp at first, let them rest an extra night; the flavor mellows beautifully. One time I left a jar for three days and ended up with super-sour onions that stole the show at taco night—it was totally worth the wait!
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